Serves 12
420 min
Texas Peach Cheesecake
Recipe GLPRc43da470ff8fd4
A luxurious cheesecake featuring a buttery graham cracker crust and a silky peach-infused cream cheese filling. Caramelized fresh peaches are blended directly into the batter for deep flavor, then topped with additional glazed peach slices. Baked in a water bath for creamy perfection, this showstopping dessert delivers the sweetness of ripe peaches in every bite.
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Ingredients
6 tablespoons butter, melted
1½ cups graham cracker crumbs
1 teaspoon packed light brown sugar
4 8-ounce packages cream cheese, at room temperature
¼ cup sugar
1 tablespoon cornstarch
2 ripe peaches, peeled, pitted, and sliced
4 eggs, at room temperature
1 cup sour cream
¼ cup heavy cream
2 teaspoons vanilla extract
½ teaspoon vanilla bean paste
¼ teaspoon ground cinnamon
Directions
Preheat your oven to 350°F. In a medium bowl, combine the graham cracker crumbs, 1 teaspoon brown sugar, and 6 tablespoons melted butter. Mix until all the crumbs are evenly coated with butter. Spray a 9-inch springform pan lightly with non-stick cooking spray, then press the crumb mixture firmly into the bottom of the pan, pressing it up about ¼ inch along the sides.
Bake the crust for 10 to 12 minutes, until it is lightly golden brown. Remove from the oven and let cool to room temperature. Keep the oven at 350°F.
Place a shallow baking dish filled with 1 inch of boiling water on the bottom rack of the oven—this is your water bath. In a medium skillet over medium heat, combine 3 tablespoons butter, a pinch of the cinnamon, and the brown sugar. Once the butter foams and the sugar melts, add 2 sliced ripe peaches. Cook, stirring frequently, for about 10 minutes, until the peaches are caramelized and very tender.
Allow the cooked peaches to cool for 10 minutes, then transfer them to a blender and puree until completely smooth, about 1 minute. In the work bowl of a food processor, add the peach puree and all 32 ounces of softened cream cheese. Process for about 5 minutes until the mixture is very smooth with no lumps remaining.
Add the ¼ cup sugar and 1 tablespoon cornstarch to the food processor and pulse for 30 seconds. With the processor running, add the eggs one at a time, processing for 20 seconds after each addition.
Pour in the 1 cup sour cream, ¼ cup heavy cream, and 2 teaspoons vanilla extract. Process for just 10 seconds to combine. Carefully pour the filling into the prepared crust and gently tap the pan on the counter several times to release any large air bubbles.
Bake the cheesecake for 20 minutes at 350°F. Then reduce the oven temperature to 325°F and bake for an additional 40 to 50 minutes, until the center is slightly jiggly but the edges are firm. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Remove it from the oven and let it cool to room temperature, then carefully remove the springform ring and wrap the cheesecake in plastic wrap. Refrigerate for at least 4 hours.
While the cheesecake chills, prepare the peach topping. In a medium skillet over medium heat, combine 3 tablespoons butter, a pinch of cinnamon, and the ½ teaspoon vanilla bean paste. Once the butter foams and the sugar melts, add 2 more sliced fresh peaches. Cook, stirring occasionally, for about 5 minutes until the peaches are just tender. Let cool completely, then arrange the glazed peach slices on top of the chilled cheesecake before serving.
